Baked White Chocolate Cheesecake
Baked White Chocolate Cheesecake

Baked White Chocolate Cheesecake

Prep: 20 mins
Cook: 2 hours
Bit Tricky
Serves: 12

For best results make a day ahead and chill overnight!

Try our rich and indulgent baked white chocolate cheesecake - with a dark chocolate cookie base and a silky smooth and creamy filling, we know you're going to love to share this recipe! 

Baked White Chocolate Cheesecake
Instructions were simple to follow and the cheesecake is just delicious!!

 Chocolate chip cookies


Butter, melted


Light cream cheese




White chocolate


Vanilla extract


To serve: 



Icing sugar


You will also need:

20cm spring-form cake tin

Step 1 of 5

Preheat the oven to 160°C, (140°C for fan ovens), Gas Mark 3. Double wrap the outside of the cake tin in foil. Place the cookies in a food processor and pulse till finely ground.

Step 2 of 5

Biscuit base

Melt the butter in a pan, then add the ground cookies and heat very gently for 1-2 minutes, stirring until the chocolate is slightly melted.  Press into the base of the tin and chill for 10 minutes.

Step 3 of 5

Cheesecake filling

Beat the cream cheese until soft with an electric hand mixer (or in a food processor). Gradually add the condensed milk, then the eggs, white chocolate and vanilla.  Beat until very smooth. Gently pour the mixture over the set biscuit base. Give the tin a tap on the work top to release any air bubbles in the mixture.

Step 4 of 5

Bain marie method

Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.       

Step 5 of 5

Remove from the tin and serve. Finally use the blueberries and dusting sugar to decorate the cheesecake. 

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